In a small saucepan, stir together the cherries, water, and maple syrup over medium heat. Bring to a boil, reduce heat, and simmer for 10 to 12 minutes or until the cherries have broken down into a sauce. With a few minutes left, scoop 1 tablespoon of the cherry liquid into a small bowl, add the arrowroot, and whisk together to combine. Pour the mixture back into the pan and stir until desired thickness is reached. Let cool completely.

In a food processor, combine the sunflower seeds, coconut sugar, coconut oil, and cinnamon. Pulse 10 to 15 times and then process for 15 to 30 seconds or until coarsely chopped. Transfer to a small bowl.

In a small bowl, whisk together the tahini, maple syrup, and coconut oil until combined.

In a food processor, combine the frozen bananas and vanilla extract. Pulse a few times and then process for 1 to 2 minutes or until smooth and creamy, stopping to scrape down sides as needed.

Use an ice cream scoop to scoop the banana ice cream into 2 serving bowls. Drizzle the tahini magic shell over the ice cream, spoon the cherry compote on top, and sprinkle with the sunflower clusters and cacao nibs. Serve immediately.